Bacon Fat Tortillas

Ingredients

• 4 cups All-Purpose Flour (unbleached, sifted)
• 1 tablespoon Kosher Sea Salt (fine kosher salt)
• 0.5 cup Bacon Fat (rendered, melted; can substitute duck fat, beef tallow, or lard)
• 1.5 cups Water (hot tap water, about 120°F (49°C))

Instructions

1. Melt the Bacon Fat

   Combine ½ cup rendered bacon fat with the hot water in the mixing bowl and stir until the fat is fully melted.

   Time: PT2M

2. Mix Dry Ingredients

   Add 4 cups (600 g) sifted all‑purpose flour and 1 Tbsp kosher sea salt to the bowl and stir to distribute evenly.

   Time: PT2M

3. Combine Wet and Dry

   Pour the melted fat‑water mixture into the flour mixture all at once. Stir with a spoon or spatula until a shaggy dough forms with no dry patches.

   Time: PT5M

4. First Autolyse Rest

   Cover the bowl with a damp towel or plastic wrap and let the dough rest for 10 minutes. This allows the flour to hydrate and gluten to begin forming.

   Time: PT10M

5. Light Knead #1

   After the rest, turn the dough onto a lightly floured surface and knead gently for about 2 minutes until it becomes a bit smoother.

   Time: PT2M

6. Second Autolyse Rest

   Cover the dough again and let it rest for another 10 minutes.

   Time: PT10M

7. Light Knead #2

   Give the dough another brief knead (≈2 minutes) to bring it together.

   Time: PT2M

8. Final Rest

   Cover and let the dough rest for 35 minutes. This final rest makes the dough easy to shape.

   Time: PT35M

9. Portion the Dough

   Using a digital scale, divide the dough into 50‑gram portions (about 12 balls). Roll each ball into a smooth sphere and place on a sheet pan.

   Time: PT5M

10. Ball Rest

    Cover the dough balls with a damp towel and let them rest for 15 minutes so they relax before rolling.

    Time: PT15M

11. Roll Out Tortillas

    On a well‑floured surface, roll each ball with a rolling pin into a thin circle (≈6‑8 inches). Dust off excess flour with a pastry brush or bench scraper.

    Time: PT15M

12. Cook Tortillas

    Heat a cast‑iron skillet over medium‑high heat (≈375°F/190°C). Cook each tortilla for about 10 seconds per side, until light brown spots appear and the surface becomes translucent with small air pockets.

    Time: PT5M

    Temperature: 375°F

13. Keep Warm

    Transfer cooked tortillas to a clean kitchen towel, fold loosely, and keep warm while you finish the batch.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

18 g

Fat

4 g

Fiber

1 g